Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree

Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree
Need a gluten free main course? Chicken Breast with Clementines, Thai Bird Chile and Yukon Gold and Cauliflower Puree could be a super recipe to try. This recipe serves 1. One serving contains 1666 calories, 60g of protein, and 123g of fat. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up skin-on chicken breast, yukon gold potatoes, cauliflower, and a few other things to make it today. To use up the cream you could follow this main course with the Blueberry Ice Cream as a dessert.

Instructions

1
Special equipment: food mill
2
Preheat the oven to 250 degrees F.
Equipment you will use
OvenOven
3
Pat the chicken breasts dry with a paper towel. Coat a medium saute pan with olive oil, and place over medium-high heat. When the pan is hot, sprinkle the skin of the chicken generously with salt, and then place skin-side down into the pan. Cook until the skin is golden and crispy, 4 to 6 minutes.
Ingredients you will need
Chicken BreastChicken Breast
Olive OilOlive Oil
Whole ChickenWhole Chicken
SaltSalt
Equipment you will use
Paper TowelsPaper Towels
Frying PanFrying Pan
4
Sprinkle the opposite side of the breast with salt, and then flip the chicken and continue cooking until cooked through, another 5 to 6 minutes. If the pan starts to smoke, lower the heat.
Ingredients you will need
Whole ChickenWhole Chicken
SaltSalt
Equipment you will use
Frying PanFrying Pan
5
Transfer the breast to a sheet pan, tent loosely with foil and place in the oven until the sauce is finished and you are ready to plate.
Ingredients you will need
SauceSauce
Equipment you will use
Aluminum FoilAluminum Foil
OvenOven
Frying PanFrying Pan
6
Remove the excess oil from the pan before returning over medium-high heat.
Ingredients you will need
Cooking OilCooking Oil
Equipment you will use
Frying PanFrying Pan
7
Add the clementine juice, clementine supremes and vinegar, scraping up the brown bits that cling to the bottom of the pan. Stir in the thyme and chiles and let the liquid reduce by half before pouring in the chicken stock and a pinch salt. Continue cooking until the stock has reduced. Taste the sauce, making sure it's delicious, and then remove the thyme stalk and season with more salt, if needed. The sauce should be thickened and a little chunky.
Ingredients you will need
Clementine JuiceClementine Juice
StockStock
ClementineClementine
VinegarVinegar
Chili PepperChili Pepper
SauceSauce
ThymeThyme
SaltSalt
Equipment you will use
Frying PanFrying Pan
8
Lay the Yukon Gold and Cauliflower puree on the bottom of the plate, and then slice the chicken breast and fan the slices on top. Spoon some of the sauce on and around the chicken, and garnish with the supreme clementines.
Ingredients you will need
Chicken BreastChicken Breast
CauliflowerCauliflower
ClementineClementine
Yukon Gold PotatoYukon Gold Potato
Whole ChickenWhole Chicken
SauceSauce
9
Halve the potatoes, and then cut each half into 6 to 8 pieces.
Ingredients you will need
PotatoPotato
10
Place the potatoes in a pot large enough to hold the cauliflower as well, and then cover the potatoes by 2 inches of water.
Ingredients you will need
CauliflowerCauliflower
PotatoPotato
WaterWater
Equipment you will use
PotPot
11
Sprinkle generously with salt (it should taste like the ocean) and bring to a boil. After the water has been boiling about 10 minutes, add the cauliflower and cook until the vegetables are fork-tender.
Ingredients you will need
CauliflowerCauliflower
VegetableVegetable
WaterWater
SaltSalt
12
Bring the cream to a scald in a small saucepan. Meanwhile, pass the potatoes and cauliflower through a food mill into a large bowl.
Ingredients you will need
CauliflowerCauliflower
PotatoPotato
CreamCream
Equipment you will use
Sauce PanSauce Pan
BowlBowl
13
Add about half of the hot cream and 1/2 of the butter, and stir with purpose until thoroughly combined. Repeat this process with the remaining cream and butter until incorporated. Taste for seasoning (you will probably have to add salt), and serve warm.
Ingredients you will need
SeasoningSeasoning
ButterButter
CreamCream
SaltSalt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Thai works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is David & Nadia Chenin Blanc. It has 4.2 out of 5 stars and a bottle costs about 36 dollars.
David & Nadia Chenin Blanc
David & Nadia Chenin Blanc
Chenin Blanc from the Swartland focuses yet again on various Old Vine Vineyards, ranging plantings from 1962 till 1982 and based on granite from the Paardeberg, blended with schale/schist from the east, clay from the north and iron from the western parts of the Swartland. Dry-land farmed bush vines stood the test of time and it showcases the ultimate reason why Chenin Blanc is their main focus in the Swartland. Whole bunch pressed and naturally fermented, matured for 11 months in old neutral French oak barrels.